The Best Low FODMAP Bruschetta for a Gentle-on-the-Gut Appetizer

When tomatoes are at their peak, there’s something special about keeping things simple. This easy bruschetta recipe is a fresh and flavorful way to enjoy summer produce without needing a long list of ingredients or turning on the oven for too long. Even better, it's made with garlic-infused olive oil, which gives you the classic flavor of bruschetta while keeping it gentle on the gut.

If you follow a Low FODMAP diet or just want a quick and satisfying appetizer, this recipe checks all the boxes. It’s light, vibrant, and perfect for entertaining!

Why You’ll Love This Bruschetta

• Low FODMAP-Friendly: We use garlic-infused olive oil to add flavor without triggering symptoms for those with IBS.

• Simple and fast: With just a few fresh ingredients, this comes together in under 15 minutes from start to finish.

• Versatile for any meal: Use it on toasted baguette slices, spoon it over grilled chicken, or toss it with warm gluten-free pasta for a quick weeknight dinner.
  

 Ingredients You’ll Need

These fresh, simple ingredients make a flavorful Low FODMAP bruschetta.

• Roma tomatoes: These are less watery than other tomato varieties, which keeps the topping nice and chunky. Choose ripe tomatoes that are firm to the touch with a deep red color.

• Garlic-infused olive oil: This adds rich garlic flavor while keeping it Low FODMAP. Be sure the oil is made with garlic removed after infusing, not blended.

• Fresh basil: Adds that signature burst of herb flavor. Stack the leaves, roll them up, and slice them into thin ribbons for the best results.

• Gluten-free baguette: Toasted slices act as the perfect base. Look for one with a sturdy crust so it holds up well with the tomato mixture.

• Balsamic glaze (optional): A drizzle on top adds a sweet and tangy finish that pairs deliciously with the tomatoes and basil.

Helpful Tips

These easy tips will help you get the best bruschetta every time!

• Toast the bread just before serving so it stays crisp and doesn’t soak up too much of the tomato mixture.

• Use a spoon to remove the tomato seeds if you prefer a thicker topping with less moisture.

• Add the basil at the last minute to keep its color bright and its flavor fresh.

• Serve the bruschetta in different ways, such as a classic appetizer, a light lunch, or a topping for grilled chicken, seafood, or gluten-free pasta.

Make-Ahead and Storage

Here’s how to prep ahead and store leftovers without losing flavor or texture.

• You can make the tomato mixture ahead of time by prepping it a few hours in advance and storing it in an airtight container in the fridge.

• Toast your bread slices ahead and let them cool completely. Store them uncovered or loosely wrapped at room temperature for up to four hours so they stay crisp.

• If you have leftovers, store the tomato mixture and toasted bread separately to prevent sogginess. Use within two days for the best quality. 

Frequently Asked Questions

Can I use different types of tomatoes for bruschetta?

Yes, you can. While Roma tomatoes work well because they are firm and less watery, other varieties like heirloom, plum, or even vine-ripened tomatoes can also be used. Just make sure to remove excess seeds and juice to prevent the mixture from becoming too runny.

How can I make a Low FODMAP balsamic glaze at home?

To make your own Low FODMAP balsamic glaze, simmer 1 cup of pure balsamic vinegar in a small saucepan over low heat. Let it reduce until thick and syrupy, about 15–20 minutes. You can add 1–2 teaspoons of maple syrup if you want a touch of sweetness. Let it cool before drizzling.

Can I freeze the tomato topping?

Freezing is not recommended. Tomatoes tend to lose their texture and become watery once thawed. This recipe is best enjoyed fresh or within a day or two of making it.

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